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Lemon Chicken and Rice

Ingredients

Instructions

  1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink.
  2. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
  3. Cook and stir for 2 minutes or until thickened. Add rice and peas.
  4. Remove from the heat; cover and let stand for 5 minutes.

Serves 6.

Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable


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